Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction

Abstract

Red beet has nutritional and health benefits due to presence of bioactive components such as phenolic and betalain compounds. Thus, the improving of extraction efficiency and stability of red beet compounds has gained the attention of researchers. In this study, β-CD-enhanced ultrasound assisted extraction was used for extraction of red beet extract and the lyophilized extracts were characterized with FTIR and UV–Vis spectrophotometry analyses. The extracted samples with aqueous 5 % β-CD solutions revealed highest content of betanin (2.24 ± 0.04 mg /g DW) and total phenolic compounds (20.03 ± 1.28 mg GAE/g DW) and as well highest DPPH inhibition activity (59.87 ± 4.94 %). In conclusion, the β-CD-enhanced ultrasound assisted extraction is a suitable technique to extraction and stabilize the red beet compounds for applications in functional food, nutraceutical, and medical fields.